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Prawn Salad Rolls with Peanut Dipping Sauce
Fresh and delicious — these Vietnamese rolls are fantastic finger food, and so easy to make.
Prep Time
30 mins
Serves
8-10
Finger Food
Gluten Free
Dairy Free
Healthy
Asian
Pescatarian
Salads & Sides
Seafood
Snacks & Starters
Party
Kids
Special Occasions
Quick & Easy
Ingredients
ROLLS
100 g vermicelli rice noodles
1 iceberg lettuce, very finely shredded
1 large carrot, peeled and coarsely grated
200g prawn cutlets, cooked, chopped
1/2 tsp sugar
1 cup torn mint leaves, (60-70 leaves)
3 tbsp chopped coriander
30 small or 20 large rice paper rounds
PEANUT DIPPING SAUCE
2 tsp peanut butter
1/2 cup Thai sweet chilli sauce
2 tsp fish sauce
2 tbsp lime juice
2 tbsp chopped roasted peanuts
Rolls
STEP 1
Place noodles in a bowl, pour over boiling water and soak for 10 minutes.
Drain and cut in several places with kitchen scissors.
Place lettuce and carrot in a mixing bowl with sugar and chopped herbs.
Mix through noodles and prawn meat.
Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth.
Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.)
STEP 2
Place a small handful of the prawn mixture on the centre of each wrapper.
Roll up tightly, tucking in the sides as you go.
Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap.
Chill if not serving at once; they will hold their shape for 24 hours. Serve with Peanut Chilli Dipping Sauce.
Peanut dipping sauce
STEP 1
To make the Peanut Chilli Dipping Sauce, mix together all the dipping sauce ingredients. Makes 1 cup.
